by AntoniaJames
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AntoniaJames's Notes:
Expand6 ounces pitted prunes Ask a question about this ingredient
1 cup Semillon (or Sauternes, or a fruity white Bordeaux) Ask a question about this ingredient
1 ½ cup half and half Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 teaspoon best-quality vanilla extract Ask a question about this ingredient
Zest of one lemon Ask a question about this ingredient
¼ teaspoon cinnamon + a dash for sprinkling on top Ask a question about this ingredient
1/3 cup confectioners’ sugar Ask a question about this ingredient
½ cup almond meal (See notes in steps 6 and 7, below, if you prefer to use flour instead.) Ask a question about this ingredient
At least 6 hours before making the flaugnarde, put the prunes and the wine in a small heavy saucepan and simmer over medium heat for 3 – 4 minutes. Turn off the heat, cover, and set aside.
Ask a question about this stepWhen ready to make the flaugnarde, preheat the oven to 400 degrees.
Ask a question about this stepRemove the prunes from the saucepan, pressing on them gently to release excess syrup back into the pan. Reduce the syrup over a low heat for about 2 or 3 minutes, or until there is only about 2 tablespoons left. Remove from the heat.
Ask a question about this stepMeanwhile, put the half and half, the eggs, vanilla, lemon zest and ¼ teaspoon of cinnamon into a blender.
Ask a question about this stepPress the confectioners’ sugar through a mesh sieve to remove the lumps. Reserve 2 tablespoons of the sugar in a small bowl.
Ask a question about this stepAdd the remaining sugar and the syrup from the pan to the blender, as well as the almond meal. If you want to use flour instead of almond meal, don’t add it quite yet.
Ask a question about this stepBlend thoroughly for about a minute. If you are using flour, add it after blending, then blend just a few more seconds to incorporate it.
Ask a question about this stepAllow the batter to rest for about fifteen minutes.
Ask a question about this stepPrepare a 9 inch pie plate by buttering it generously. Put it on a large cookie sheet.
Ask a question about this stepScatter the prunes in the pie plate.
Ask a question about this stepOnce the batter has rested, pour it over the prunes in the pie plate.
Ask a question about this stepPut the pie plate -- still on the cookie sheet -- in the middle of the oven and cook for 40 - 45 minutes. Check after 20-25 minutes. If it is darkening too much around the edges, frame it with foil as you would a pie crust to keep it from browning further. (If it hasn’t browned too much, check again after about 35 minutes total.)
Ask a question about this stepIt will puff up slightly when done. It should generally seem firm, though the center may be ever so slightly soft.
Ask a question about this stepAdd a good dash of cinnamon to the reserved confectioners’ sugar and stir to combine.
Ask a question about this stepOnce the flaugnarde has been out of the oven for about 5 minutes, shake the sugar and cinnamon through a fine sieve all over the flaugnarde.
Ask a question about this stepAllow it to sit for a few minutes more before serving.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepN.B. The blender method and ratios for the batter are based somewhat on the pear flaugnarde recipe in Russ Parsons' terrific, "How to Pick a Peach." ;o)
Ask a question about this stepOh My AntoniaJames.
I made the clafoutis this morning, and just treated myself to a slice for lunch. The texture is perfect - not quite flan-like, smooth yet firm, and without the sweetness of a custard. I cooked my prunes in a red wine and sugar syrup, so my guess is that the prunes I stewed have a slightly sweeter taste. I used flour, but I do want to try this with almond meal once i get my hands on some. This is absolutely gorgeous, and I am making this for Thanksgiving. It will be a rave!
Thank you, Bevi! I'm honored that you'd even consider serving it at Thanksgiving. The red wine sub sounds so luscious. I'll have to try it! I have a variation on this that I'll be posting, I hope, this weekend. ;o)
I love that book also, AntoniaJames. It was given to me several years ago as a bday gift, and I return to it again and again and find a treasure every time. This is lovely. I have some prunes at work, some leftover wine, and some students who would benefit from learning the simple joys of a clafoutis. Thank you.
AJ, I have that pesky nut allergy. What is the replacement amount of flour for almond meal?
A one for one substitution should work fine. Parsons' recipe calls for 3 eggs, 3/4 cup whole milk, 3/4 cup heavy cream and 1/2 cup flour. I think I did a foodsubs search (or whatever that dandy site is) and read 1 for 1 is right for almond v. AP flour for most baking. The clafoutis is one of the all-time great desserts. I love how flexible they are in how much sweetener to add. Though wonderfully handy, fruits soaked in wine or brandy or liqueur tend to be so sweet. I like the plainer, barely sweet canvas, and the nearly limitless variations possible with a clafoutis. And mixing for one minute in a blender!! Have fun. ;o)
Oh yes, I greatly prefer the less sweet canvas as well. I think that is why I'm so drawn to clafoutis. It's one of those neither fish nor fowl dishes. It isn't a cake, nor is it a custard, but rather halfway between the two. I'm so easily drawn to prunes. My mother told a story of how her mother, during the Depression, in an effort to put something on the table for breakfast, would pour warm cream straight from their own cows over prunes. I have the cut glass pitcher from which that very cream was poured. Fast-forward many years, and we found the very same combination on the dessert menu upstairs in the café at Chez Panisse. Thank you so much. We'll be making this next week.
This is gorgeous, AJ, and sounds delicious. I love that it is gluten free to boot.
Thanks so much, gingerroot! I wanted to find an easy dessert that was also gluten free, and this definitely qualifies. I'll be posting some variations as soon as I can get out to do some grocery shopping. (Clients are crazy busy, which means I've been, too.) ;o)
Gingerbread or clafoutis? Clafoutis or gingerbread? They both look pretty spectacular.
ps I found almond meal today at Trader Joe's - new item.
Thanks, LTC, for the kind words, and for the tip! ;o)
Baking is not one of my strengths and I usually turn it over to others. This recipe intrigues me and I have the ingredients here without a trip to the store! Now that is a true sign this is a recipe meant to be tried soon!
SKK, this is incredibly simple. I hope you do try it!! ;o)
Another must try! LOVE the use of almond meal instead of flour, as well as our friend the prune soaked in wine!!!
Thanks, aargersi! I picked up some almond meal at the Indian grocery store a few weeks ago, without any particular project in mind. I've been meaning to experiment with making some of my favorite dinner party desserts gluten free, so this seemed like a great place to start. It works! It actually gives the clafouti the barest suggestion of almond. ;o)
This looks wonderful, love clafoutis also. Very nice touch with the prunes.
Thank you, sdebrango! I have some variations in the works . . . .;o)
I would like to take your boozy prunes and make a loaf. This is beautiful!
I wonder though if the lightness of the wine might be lost in a quick bread. Maybe I'd save the reduced syrup and put that in a glaze on top. . ;o)
I think you are right about the lightness of the wine, I really love prunes and thought they would be good in a quick bread maybe just poached. I will probably just stick to the clafoutis it sounds so good
Thank you, sdebrango. I hope you do try it. ;o)
Ooops. My laptop autofilled my log-in with the very similar ID of my son, who joined using this computer when we were on vacation. That last comment was from me. So sorry about that. ;o)
I have a poached prune recipe that uses Chianti and sugar, and this looks like the ideal vehicle to use for using it!
Oh, my, that sounds really good -- Chianti + prunes. Let me know, please, if you try it in this. ;o)
Thanks, nannydeb! I hope you do. ;o)
Thank you so much, creamtea. ;o)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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This made for a lovely and elegant Thanksgiving dessert! The wine soaked prunes are delicious, suspended in the soft custard. I love that it comes together easily (in a blender, no less!) - I made the batter just before everyone sat down to eat and then popped it into the oven. I will definitely be making this again and again.